Process the pomegranate arils in a blender (try not to add water).
Strain the mixture with a fine strainer, without stirring and let it wring for a few hours (it’s important not to press or the grenadine will be opaque).
Measure the juice you obtained from the pomegranate arils and per cup and a half of juice, use 1 cup of sugar and the juice of 1/2 lemon (seedless).
Put the pomegranate juice and sugar in a pot and heat over medium heat, stirring occasionally until it starts to boil, lower the heat to minimum, add lemon juice and cook until it boils again.
Store in a glass container (a bottle or jar). Allow to cool and refrigerate until you will use it.
Recipe by: @minigourmet
